Beef

We deal in grass fed beef (courtesy of R & S Cartmail - 3 food miles) which creates the deep flavour and characteristic marbelling. Our breeds include the British Heritage breed Dexter, Angus, Hereford, and Shorthorn, in addition to a small amount of Wagyu. Our best cuts can often be found on the menus of several local pubs and restaurants.

Beef steaks and chops

Bavette steak

Bullet sandwich steak

Crop steak

Denver steak

Fillet steak

Fillet barrel steak

Fillet tail steak

Fillet medallion

Flat iron steak

Hanger steak

Jersey short rib steak

New York rib chop

New York strip steak

Picanha steak

Porterhouse steak

Rib-eye steak

Rump steak

Rump pave steak

Sandwich steak

Short rib steak

Skirt steak

Sirloin pave steak

Steak strips

Sirloin steak

Sirloin steak on the bone

T Bone steak

Tomahawk steak

Tri Tip steak

Beef roasting joints

Brisket of beef joint

Centre cut fillet

Chateaubriand

Flat sirloin joint of beef

Flat brisket joint

Fore rib of beef joint

Mini sirloin joint

Picanha joint

Rolled fore rib of beef

Rump of beef joint

Shoulder of beef joint

Silverside joint of beef

Silverside salmon cut

Sirloin joint of beef

Topside of beef joint

Tri tip joint

Wing rib of beef

Beef - other cuts

Beef burgers

Beef shin

Beef skewer

Bone marrow canoes

Braising steak

Diced stewing steak

Featherblade

Jacobs ladder

Minced beef

Osso Bucco

Ox cheek

Oxtail

Ox heart

Ox tongue

Salt cured brisket

Short ribs

32 Day dry-aged steak

32 Day dry-aged fillet steak

32 Day dry-aged rib eye steak

32 Day dry-aged sirloin steak

32 Day dry-aged rump steak

Veal

Our traditional veal is prized by chefs, because of the close texture and pale, pink meat. Standard fayre in European cuisine, ours is of continental quality, but English reared to strict welfare standards. Expertly prepared by our Master Butcher, Steve and the team.

Veal steaks and chops

Veal cutlet

Veal T Bone steak

Veal escalope

Veal Roasting Joints

Veal topside

Veal silverside

Veal breast

Veal steaks and chops

Calves liver

Diced veal

Minced veal

Veal kidney

Veal marrow bones

Veal osso bucco

Lamb

The quality of our lamb reflects the close proximity in which it’s reared (courtesy of R& S Cartmail - 3 food miles). The meat of the Texall and Suffolk breeds is expertly prepared on the country butcher’s block by our Master Butcher Steve and the team, in the same way it has been for generations. Our lamb is a must for wholesome cooking the year round.

Lamb steaks & chops

Barnsley chop

Mini rib lamb rack

Lamb cannon steak

Lamb chop

Lamb leg steak

Lamb noisette

Other cuts

Diced lamb

Lamb henry

Lamb kidney

Lamb liver

Lamb meatballs

Lamb neck fillet

Lamb roasting joints

Butterflied lamb leg

Lamb breast

Lamb leg roll

Lamb shoulder joint

Leg of lamb

Loin of lamb

Mini lamb leg joint

Saddle of lamb

Stuffed saddle of lamb

Stuffed lamb shoulder joint (cushion)

Mutton (available January - March)

A cut of rich, flavoursome meat; mutton is almost a lost delicacy, though it used to once be a staple of our diet. Now with the help of Prince Charles who chairs the Mutton Renaissance Campaign, this speciality is returning to kitchens across Britain. It is fantastic meat, richer and with more fat than lamb, and consequently boasting much deeper, developed flavour. We have local farmers R & S Cartmail - 3 food miles - to thank for this.

Diced mutton

Leg of mutton

Minced mutton

Mutton chop

Shoulder of mutton

Haggis

Game

Game is a supremely healthy meat, being exceptionally lean though rich in protein. Venison is particularly rich in iron, with its fine-grained red meat boasting real flavour. Our game birds are only available according to the hunting season, which commences on August the 12th, and ends on January the 31st. Our Game Birds are locally sourced from nearby shoots - 3 food miles. And Venison is from A Walton - 5 food miles.

Game birds

Grouse (Fresh Aug-Feb. Frozen all year round)

Mallard (Fresh Nov-Feb. Frozen all year round)

Partridge (Fresh Oct-Feb. Frozen all year round)

Pheasant (Fresh Nov-Feb. Frozen all year round)

Wood pigeon (Fresh Apr-May. Frozen all year round)

Game Joints

Venison haunch (Fresh July-Feb. Frozen Mar-Jun)

Venison saddle rolled (Fresh Jul-Feb. Frozen Mar-Jun)

Steaks & breasts

Pheasant breast (Fresh Nov-Feb. Frozen all year round)

Venison haunch steak (Fresh Jul-Feb. Frozen Mar-Jun)

Wood pigeon breast (Fresh Apr-May. Frozen all year round)

Other cuts

Diced venison (Fresh Jul-Feb. Frozen Mar-Jun)

Minced venison (Fresh Jul-Feb. Frozen Mar-Jun)

Wild rabbit jointed (Frozen all year round)

Pork

Perrys of Eccleshall pork tastes how pork used to taste, before the onset of industrial farming. Strict attention to provenance is coupled with our use of hogs that are also reared for longer, so as not to rush the meat, but to give the best finish possible and the nutritious qualities pork should boast. We have local farmer J Evans - 4 food miles - to thank for our pork.

Gammon Steaks, Chops, Roasting Joints and other cuts

Cured gammon joint

Black bacon joint

Wood smoked gammon

Dry-cured gammon steak

Dry-cured gammon shank

Chicken

Using traditional farming techniques coupled with high welfare standards our birds taste how poultry used to taste because they are free range and farmed to traditional methods at Staffordshire's own multi-award winning

Poultry – Roasting Whole, Breasts and other cuts

Whole chicken

Spatchcock chicken

Whole duck

Whole turkey

Chicken supreme

Chicken breast

Chicken Kiev

Chicken Kiev

Duck breast

Chicken thigh

Chicken wings

Chicken drumstick

Chicken leg

Bacon

Traditionally dry-cured salt blends or sweet-cured using treacle to our own Perrys of Eccleshall recipes. Our award-winning bacon promises large rashers of rich full flavoured bacon and has scored no less than 100% for taste, texture and appearance at the English Winter Fair. Our smoked bacon is smoked off-site.

Black bacon steaks

Cured middle bacon

Smoked middle bacon

Cured bacon slab

Back bacon

Smoked back bacon

Streaky bacon

Bacon lardons

Sausages

We are proud English Winter Fair winners of 7 Gold Awards for our traditional pork sausages. We actually make sausages to over 40 recipes and we usually stock 5-6 of our favourites each week, as shown below. Any of our 40 sausage recipe range can be made to order.

Our range of sausages

Cumberland

Pork and apple

Pork and leek

Pork and chorizo

Beef and whole grain mustard

Venison and herb

Gluten free sausages

Pork and apple

Pork and sundried tomato

Burgers

Our juicy burgers deliver proper flavour because we use the best chuck and flank cuts. That ensures the full bite and irresistible meaty character that makes our burgers so popular when cooked either at home or found on the menu of local pubs and restaurants.

Quarter pounder burger

6oz gourmet burger

The half pound mighty burger

Please note - We always aim to carry a full range of cuts at the Shop but this may not always be possible because our meat is locally sourced. Please call ahead if you're making a special journey.